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Pork with Rice, Onions and Tomatoes

 

 

 


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Pork with Rice, Onions and Tomatoes
The Good Cook – Pork

Richard Olney, Chief Series Consultant, 1980, Time-Life Books
from "Far Flung Food" by Bill Rice

Rare and Out of Print Books

Out of Print, Used & Rare

“This recipe may be prepared hours in advance, or the day before, stopping at the point before you add the cheese. It can be taken from its retirement and steam-
heated for at least half an hour so the heat fully penetrates and then the cheese
is folded in. Crisp French bread is all you need on the side.”

To serve 6 to 8

3 pounds (1 1/2 kg) boneless lean pork, cut into cubes
4 ounces (125 g) lean salt pork with the rind removed, cut into lardoons
1 1/2 inches (4 cm) long
2 tablespoons (30 ml) olive oil
2 small onions, sliced
1 cup (1/4 liter) raw unprocessed rice
1 cup (1/4 liter) beer
About 2 cups (about 1/2 liter) chicken stock
Salt and pepper
4 garlic cloves, mashed
1/2 (2 ml) teaspoon thyme
1/4 teaspoon (1 ml) ground saffron or turmeric
1 bay leaf, crumbled
4 small tomatoes (about 1 pound or 1/2 kg), peeled and chopped
1 cup (1/4 liter) freshly grated Parmesan cheese

Blanch the salt-pork lardoons in boiling water for 10 minutes. Drain, dry
and brown them lightly with the olive oil in a skillet over medium heat. Drain the lardoons and place them in a 3-quart (3-liter) enameled iron casserole.
Make sure that the cubes of pork are as dry as possible. Increase the heat
and brown the pork cubes, a few pieces at a time, in the fat remaining in
the skillet. Place the cubes in the casserole as they brown, taking them from the skillet with a slotted spoon so that you do not transfer too much oil to
the casserole. Reduce the heat under the skillet and brown the onions lightly. Then put these in the casserole.
Keeping the skillet over medium heat, use a wooden spoon to stir your rice into the oil until the rice turns a milky color. Remove the rice and place this in a separate bowl. Remove as much fat as possible from the skillet, then add
the beer and stir with the wooden spoon over high heat, scraping and scouring coagulated fragments from the bottom and sides of the pan. When all has been cleaned and the frothing has subsided, pour this into the casserole.
Add the stock to the casserole so that the meat is covered; salt and pepper to taste. Add the garlic and the herbs. Bring to the simmering point, cover tightly and place the casserole in the lower part of a preheated 325-degree F. (170 C.) oven. Simmer slowly for one hour.
Remove the casserole from the oven and stir in the tomatoes. Again on top of the stove, bring to the simmering point. Then place it in the oven for one and a half to two hours, after reducing the oven temperature to 250 degrees F. (130 C.). At the end of this time the meat should be completely tender. Take the casserole from the oven and place it to one side.
Increase the oven temperature to 375 degrees F. (190 C.). What little fat
there is should have risen to the top, so tilt the casserole and skim off the fat. You should have about 2 1/2 cups (1/2 liter to 625 ml) of liquid. Stir in the rice (adding more stock if the pork mixture looks a but dry). Bring the casserole to the simmering point on top of the stove, cover and pop it back into the oven. The casserole needs to be kept at full simmer for 20 minutes
so that the rice cooks. At no time during this period must you stir or disturb it.
Remove the casserole from the oven and check your seasonings, adjusting to taste. Just before serving, delicately fold in the cheese so that it permeates
the dish.
 

Featured Archive Recipe:
Braised Pork with White Beans, Smoked Bacon and Kale

 

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